Garden Salad with Eggplant Croutons and Cranberry-Balsamic Dressing

A variety of mixed greens tossed with vegetables. The uniqueness of this salad comes from the Eggplant Croutons and plussing up the dressing with dried cranberries.


Eggplant Croutons
1/4 cups Italian seasoned dry bread crumbs
1 cups Flour
2 each Eggs, beaten
1 qt. Eggplant, peeled, 1/2-inch diced
Cranberry-Balsamic Dressing
2 cups Dried cranberries
Garden Salad
2 qt. 50-50 iceberg-romaine lettuce mix, cut into 1-inch pieces
2 qt. Mesclun salad greens
1 qt. Cherry tomatoes, halved
1 qt. Cucumbers, quartered, sliced
3/4 cup Shredded carrots
1/2 cups Red onions, thinly sliced
6 cups Kraft Shredded Parmesan


Preparation Steps
  • Eggplant Croutons:
  • Combine
    Bread crumbs and flour.
  • Toss
    Eggplant in bread crumb mixture, dip in eggs, then dredge in bread crumb mixture to coat.
  • Deep
    Fry in 350°F (180°C) fryer 1 to 2 min. or until golden brown; drain well.
  • Cranberry-Balsamic Dressing:
  • Puree
    Dressing and cranberries in blender until smooth. Refrigerate until ready to use.
  • For each salad:
  • Toss
    5 oz. (140 g) lettuce mix with 1/2 oz. (15 g) mesclun. Add 1.5 oz. (45 g) each tomatoes and cucumbers, 1 oz. (30 g) carrots, and 1/2 oz. (15 g) each onions and cheese; toss gently.
  • Arrange
    Salad mixture on serving plate. Top with 2.5 oz. (70 g) Eggplant Croutons. Serve with 1 oz. (30 g) dressing in ramekin on the side.